Balancing with Beignets and Brussels Sprouts

Swapping for Superfoods

I am a firm believer that you should be able to eat anything you want….just not everything you want all at once 😉  The majority of your diet should consist of a variety of real, whole foods.  Enough to sustain you without feeling overly full.  At my house, I’m notorious for taking any given recipe and converting it to the most pure version of itself 😉  So when my daughter volunteered me to make 5 dozen beignets for her French class, I immediately thought “Challenge Accepted!”

My daughter sent me this beignet recipe from her teacher:

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I looked at the list and determined that I have warm water and salt but no other necessary ingredients.  I immediately think that these would be “better” anyway if I swap the flour for a blend of coconut and sprouted grain flower.  I’m considering coconut oil in lieu of shortening when this text chimes in:

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Busted.  She’s on to me.  For the sake of argument I complied and got the ingredients per the recipe.  As painful as it was…I got the Crisco 🙁

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We made the dough.  Chilled the dough.  Rolled the dough.

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Fried the dough.  Tossed the dough in a teeth rotting amount of powdered sugar.

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Making it “better”:

There isn’t a single thing about this recipe that I would consider “healthy”.   None of the ingredients (except the water and the eggs) offer a positive contribution to your health.  While the ingredients aren’t going to give you super powers, experiences like this are very healing.  Sure, I cringe and the thought of deep fried sugar balls.  But, I got to work on this with my daughter.  We laughed until our sides (already sore from barre) hurt.  We burnt some.  We nailed some.  We destroyed the kitchen.  We cleaned it up.  We stayed up past my bedtime 😉 We worked together as a team.  We got to celebrate a victory together.  While I don’t encourage a daily dose of sugar coated dough, I can make peace with the fact that dessert brings people together.

 

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That, my friend, is what I call…balance.

Now go eat some vegetables!

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Seriously!  Caramelized brussels sprouts are as good as dessert!

Trim and halve the sprouts.  With a little oil or grass fed butter in a pan, warm it.  Put the brussels sprouts in the hot pan and do not touch them for 4 minutes.  Flip them.  Do not touch for 4 more minutes.  They should look a little burnt on both sides.  Toss in salt & pepper to taste and enjoy.

Cheers & Namaste!  

 

 

8 thoughts on “Balancing with Beignets and Brussels Sprouts

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